Recipe information
Yield
makes 3 cups
Ingredients
1 1/2 pounds tomatillos, husks removed
1 jalapeño pepper
1 small yellow onion, finely chopped
2 tablespoons red-wine vinegar
1/4 cup chopped fresh cilantro
Coarse salt and freshly ground pepper
Preparation
Preheat the grill. Roast the tomatillos and jalapeño until soft and slightly charred, about 10 minutes. Set aside to cool. Remove the charred skin from the jalapeño. Halve the jalapeño lengthwise; remove the seeds. Chop finely, and set aside. Chop the tomatillos. Place them in a bowl, and add the jalapeño, onion, vinegar, and cilantro. Season with salt and pepper.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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